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Receta Apple Scrapple
by Global Cookbook

Apple Scrapple
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Ingredientes

  • 1 1/2 lb Mildly seasoned bulk sausage meat, preferably coarsely grnd
  • 1 stk unsalted butter, (4 oz)
  • 1 c. Finely diced yellow onions
  • 1 lrg Red apple, (such as Red Delicious), cored and cut into 1/4-inch dice
  • 1 1/2 Tbsp. Finely chopped fresh thyme, or possibly 1 tsp. dry thyme, crumbled
  • 1 1/2 Tbsp. Finely chopped sage or possibly 1 tsp. grnd dry sage
  • 1 tsp Freshly grnd black pepper
  • 6 c. Water
  • 1 1/2 c. Yellow cornmeal, preferably stone-grnd
  • 2 tsp Salt
  • 1 c. Unbleached all-purpose flour Maple syrup, for serving

Direcciones

  1. Crumble the sausage into a large skillet and set over medium heat.
  2. Cook, stirring and breaking up any large lumps, till the meat is cooked through and lightly browned, 15 to 20 min. With a slotted spoon, transfer the sausage to paper towels to drain. Throw away the fat but don't clean the skillet.
  3. Set the skillet over low heat. Add in 2 Tbsp. of the butter and when it foams, stir in the onions. Cover and cook, stirring once or possibly twice and scraping the pan, for 5 min. Stir in the apple, thyme, and sage; cook, uncovered, stirring once or possibly twice, for 5 min. The apple should retain its shape and most of its texture. Return the sausage to the skillet, stir in the pepper, and mix thoroughly. Set aside.
  4. Lightly oil a 9 x 5 x 3-inch loaf pan. In a heavy 4 1/2- to 5-qts pot, gradually whisk the water into the cornmeal. Whisk in the salt.
  5. Set the pot over medium heat and bring to a boil, stirring once or possibly twice. Lower the heat, partially cover, and simmer, stirring often, till the cornmeal is very thick, about 40 min.
  6. Stir the sausage mix into the warm cornmeal, combining well.
  7. Transfer the mix while still warm to the loaf pan and smooth the top. Cold to room temperature, wrap well and chill till hard.
  8. (The scrapple can be prepared up to 3 days ahead.)
  9. Run a sharp knife between the scrapple and the sides of the loaf pan.
  10. Invert the pan onto a cutting board; the scrapple will drop out. Cut the scrapple into 8 thick slices. In a large skillet, heat the remaining 6 Tbsp. butter over medium heat. On a plate, dredge the scrapple slices with the flour, tapping off the excess. Fry the scrapple, turning it once, till well browned and crisp, about 4 min per side. Serve immediately, passing maple syrup at the table.
  11. Serves 8.